Red Morwong are a rich copper colour, with a pair of prominent blunt protuberances
growing in front of the eyes. Adults are usually seen in aggregations on
rocky reefs to about 30 m in depth. Juveniles live on algae covered reefs.. They inhabit rocky and weedy areas, and are also found
on offshore reefs. It grows to 65 cm in length.

The Red Morwong occurs in
warm temperate waters of Australia and New Zealand. In Australia
it is known from southern Queensland to eastern Victoria. It is
common in New South Wales.

The Red Morwong can be
recognised by its colouration and extended lower
pectoral fin rays. Adults are orange-brown to
dark brown above and pale below. Small juveniles
are silvery with dark bands crossing the upper
sides and dorsal fin.

Adults have large fleshy lips
and a forked caudal fin. There are horn-like
bumps in front of the eyes.

The Red Morwong
occasionally has a banded pattern and looks
similar to the Banded Morwong. The lack of bumps
on the front of the head in the Banded Morwong
can be used to separate the two species.

Morwongs are generally
medium-priced finfish, but banded morwong can be high priced
when sold live. Grey morwong is higher priced than jackass
morwong. Prices vary a little between states.

Morwongs have creamy
flesh with a distinctive flavour and they are ideally suited
to frying, baking, steaming or barbecuing whole (gilled and
gutted).

The size of these species makes them excellent for
presentation especially if deep-fried whole and served with
a coriander, chilli and lime dressing. Alternatively, wrap
the finfish in foil and bake with lemon and fresh parsley,
then douse with a warm vinaigrette of lemon, virgin olive
oil and toasted sesame seeds. Score flesh on both sides
before cooking to allow for even heat penetration.

Morwongs also marry well with the flavours of teriyaki,
chilli, basil and coconut milk, when used in fragrant
seafood curries.

Morwongs can be used in place of snapper or red emperor as
an inexpensive centrepiece for a buffet.